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Dans la lune

March 20, 2018

Chocolate terrine

Chocolate terrine

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Chocolate terrine

Ingredients

  • 180g chocolate (black, milk etc...) - crush into bite-size pieces
  • 2 egg
  • 40g sugar
  • 40g unsalted butter
  • 100g heavy cream
  • 1 1/2 tbsp corn starch - sifted

Instructions

  • 1. Pre-heat the oven to 130℃ (270F) degree. Grease the pound cake mold, dust with flour lightly and remove excess flour or line the pound cake mold with parchment paper.
  • 2. In a small cooking pot, add heavy cream, butter and chocolate. Then heat until just melted over medium-low heat (without letting it boil), stir from time to time to avoid burning with a rubber spatula. Remove from the heat and set aside.
  • 3. In a bowl, add egg and sugar, carefully stir them using a whisk until just combined.
  • 4. Pour the egg mixture into chocolate mixture in several batches, stir well for each addition.
  • 5. Add the sifted corn starch and mix well.
  • 6. Transfer the batter to prepared pound cake mold. Tap the mold lightly to even the surface.
  • 7. Bake the chocolate terrine in a water bath in an oven preheated at 130C for about 1h.
  • 8. Let it cool and chill for a few hours or even overnight.
  • Serve in slices!
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Leave a Comment Filed Under: Cake, Chocolate, Cooking, Cooking Recipe, Sweet cooking

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